Market Recipe: Peach & Fennel Salad with Smoked Ham

Peach & Fennel Salad with Smoked Ham By Market Chef Maggie Perkins Ingredients The zest of 1, and juice of 2 large lemons 1/2c coconut palm sugar 1 bulb fennel, sliced razor thin, fronds reserved (@jbgorganic)  4-6 peaches, sliced (@engelfarms and #ZennerOrchards) 2 tablespoons, each, fresh mint, and fresh basil, de-stemmed and minced (@jbgorganic)  1 […]

Market Recipe: Peaches & Herb Summer Slaw

Peaches & Herb Summer Slaw By Market Chef Maggie Perkins Ingredients 1/2 cup extra virgin olive oil (@txhillcountryoliveoil) 1/4 cup mandarin or lemon-flavored balsamic vinegar (@txhillcountryoliveoil) 1 tablespoon honey (@roundrockhoney) 1 +\- teaspoons Fig Dijon mustard (@stellargourmet), optional but recommended 1 small head purple cabbage, shredded (@jbgorganic) I small bulb fennel, shaved thin (@jbgorganic) Thyme, […]

Market Recipe: Stewed Swiss Chard & Pioppino Mushrooms

Stewed Swiss Chard & Pioppino Mushrooms By Market Chef Maggie Perkins 1/4 cup Texas Hill County olive oil 2 T all purpose flour 1 bunch green garlic, sliced from Gray Gardens 1 bunch scallions, sliced from Gray Gardens 1 bunch Rainbow Swiss Chard, sliced into thin shreds from Johnson’s Backyard Garden 1 pint mushrooms, stems and […]

Market Recipe: Shakshuka

Shakshuka  Eggs Poached in Chili Tomato Sauce By Chef Monique Santua 2 tbs olive oil 1 bunch green onions from Bernhardts Farm 4 garlic cloves (minced) 1 tbs harissa paste 1 tbs Sal de Manzanillo from Hill Country Salt* 1 cup Turmeric Bone Broth from FOND Bone Broth* 1 can whole tomatoes or 6 ripe […]